Bring a large pot of water to a boil. Immerse the tomatoe in the water for 20 seconds, then
drain them under cold water. Peel the tomatoes, remove the stems, and cut the tomatoes in half
crosswise. Squeeze out the seeds. Chop the tomatoes.

Heat the oil and butter in a soup pot over medium heat. Add the onion and cook 2 to 3 minuates
or until the pieces have softened. Add the tomatoes, salt, pepper, basil and oregano. Cover the
pot. Cook 15 minutes. Add 1/2 cup of the stock to the pot. Puree the vegetables in a blender or
food processor (or use a hand blender).